Moroccan-Spiced Octopus and Potato Stew

Name: Moroccan-Spiced Octopus and Potato Stew
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Spanish
Ingredients: 150 ml/5 fl oz/⅔ cup olive oil; 1 onion (preferably Spanish), finely chopped; 1 red pepper, diced; 2 garlic cloves, crushed; 350 g/12 oz octopus, cleaned and cut into 4cm/1½in pieces; 1 tsp paprika; 1 tsp cayenne pepper; 2 tsp ras el hanout; 1 cinnamon stick; 1.5 l/52 fl oz/6½ cups vegetable stock (bouillon); 1.5 l/52 fl oz/6½ cups vegetable stock (bouillon); 400 g/14 oz tomatoes, chopped; 400 g/14 oz potatoes, peeled, halved lengthways and cut into thick slices; 2 tbsp chopped flat-leaf parsley; 2 tbsp chopped fresh coriander (cilantro); 2 tbsp chopped fresh coriander (cilantro); crusty bread, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

150 ml/5 fl oz/⅔ cup olive oil
1

Europe
Africa
Spain
Morocco
Fish course
Gluten-free
Pescatarian
Mediterranean

Method

Heat the olive oil in a large, heavy saucepan over a low–medium heat, add the onions, peppers and garlic and cook until the onions start to soften. Add the octopus, paprika, cayenne pepper, ras el hanout and cinnamon stick, cover with the vegetable stock (bouillon) and chopped tomatoes and simmer gently for about 30 minutes.

Add the sliced potatoes and continue to simmer for about 20 mi